Add stock, soup mix, water, and spices to slow cooker. Brown mushrooms, onions, and meat and add as well. Cover and set to low over night. Continue to cook on low through out the day, stir before hand if leaving. Hour before serving, remove bones and undesolved fat, add barley, stir. Half hour before serving, add remaining vegetables and stir.

Best parsnips in the world:
Chop up parsnips, boil until beginning to go soft.
Stir together one-big-dollop-of-honey-per-three-parsnips, ground cumin seed, frisky dash of dried sage.
Put parsnips and the gloop together, wrapped in tin foil.
Stick in a very hot oven for about 12 minutes.

Likewise, chop and boil carrots just how you like them.
Wrap them in tin foil with a little chopped ginger, half a lemon sliced up, and a fistful of dill tips.
Put in the same oven at the same time.

Potato wedge mix (last night):
Seven potatoes = two dessert spoons of cornflour, one dessert spoon of smoked paprika, two stock cubes (of your choosing though I would politely implore you to use vegetarian) crumbled up.
Dust each wedge in the mix and bake in the oven for what seems like for-bloody-ever.

Thinly slice some aubergine (egg plant), dust with paprika and celery salt, drizzle of olive bizzle, same oven for slightly less time than the potatoes, slightly more than the snips and carrots.

All of this plus two courgettes (zuchinis) will feed four gluttonous people.

(On a side not, does anyone hate recipes that have their last step as 'enjoy!', it's like they're forcing me to enjoy it, then I feel pressured, then I wonder if I should eat, for fear of not enjoying it, causing the cookbook to tear me to shreds slowly and painfully. By this point, I've realised I'm not enjoying it anyway, because of the sheer terror, and the cookbook rips me apart anyway...)